Preserving cabbage with salt primarily involves salting and packing shredded cabbage to initiate a fermentation process, often used for making sauerkraut. The salt helps draw out moisture, create a brine, and control microbial growth while beneficial bacteria convert sugars into lactic acid, preserving the cabbage.
According to preservation guidelines, you should add 3 tablespoons of canning salt per 5 pounds of cabbage. Using clean hands, mix the salt thoroughly into the shredded cabbage. Pack the mixture firmly into a container until the salt draws juice from the cabbage, creating its own brine. Repeat the process of shredding, salting, and packing layers until all the cabbage and salt are in the container.
Steps for Salting and Packing Cabbage
Here's a breakdown of the process based on standard methods and the provided reference:
- Prepare the Cabbage: Start with fresh, firm cabbage. Remove any damaged outer leaves. Rinse the cabbage and cut it into quarters, removing the core.
- Shred the Cabbage: Shred or slice the cabbage thinly using a sharp knife, mandoline, or food processor.
- Measure Salt and Cabbage: Weigh your shredded cabbage. For every 5 pounds of cabbage, measure out 3 tablespoons of canning salt.
- Mix Salt and Cabbage: Place the shredded cabbage in a large bowl or directly into your preservation container. Add the measured canning salt.
- Massage and Mix: Using clean hands, thoroughly mix the salt into the cabbage. Massage or squeeze the cabbage for several minutes. This action helps break down the cabbage tissue and starts the process of drawing out moisture.
- Pack Firmly: Transfer the salted cabbage to a clean, food-grade container (like a crock or glass jar). Pack the cabbage down very firmly. You can use your fists, a tamper, or a heavy object like a glass jar to press it down.
- Create Brine: As you pack, the salt will draw liquid out of the cabbage, creating a natural brine. Pack until there is enough liquid to cover the cabbage entirely.
- Repeat Layers: If preserving a large batch, you may need to shred, salt, and pack the cabbage in stages, layering it into the container. Ensure each layer is packed down tightly before adding the next. Repeat shredding, salting and packing until all cabbage and salt is in the container.
Key Ingredients Ratio
Here’s a simple table summarizing the ratio:
| Ingredient | Quantity |
|---|---|
| Cabbage | 5 pounds |
| Canning Salt | 3 tablespoons |
Note: Use non-iodized salt specifically labeled for canning or pickling, as regular table salt with anti-caking agents or iodine can cloud the brine and affect flavor.
By following these steps, the salt initiates the process of osmosis, pulling water out of the cabbage cells. This creates a salty environment (brine) that is inhospitable to many spoilage microorganisms but allows beneficial lactic acid bacteria to thrive and ferment the cabbage.
